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Carmignano (wine)
and Barco Reale di Carmignano
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| definition |
Carmignano is an Italian wine region located in the Tuscany region and centered around the city of Carmignano, about 10 miles
(16 kilometers) northwest of Florence. Noted for the quality of its wines since the Middle Ages, Carmignano was identified
by Cosimo III de' Medici, Grand Duke of Tuscany as one of the superior wine producing areas of Tuscany and granted special
legal protections in 1716. In the 18th century, the producers of the Carmignano region developed a tradition of blending Sangiovese
with Cabernet Sauvignon, long before the practice became popularized by the "Super Tuscan" of the late 20th century. In 1975,
the region was awarded Denominazione di origine controllata (DOC) status and subsequently promoted to Denominazione di Origine
Controllata e Garantita (DOCG) status in 1990 (retroactive to the 1988 vintage. Today Carmignano has approximately 270 acres
planted, producing nearly 71,500 gallons of DOCG designated wine a year.
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Carmignano DOCG
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Tobia
, Malvasia Bianca
, Blanquirroja
, Malvasia bianca del chianti
, Blanca Roja
, Malvasia Fina
, Rojal
, Malvazia
, Blanca-Roja
, Malvasia del Lazio
, Malvasia Candida
, Fruher Roter Malvaiser
, Malvasia Biance del Chianiti
, Malmsey
, Malvasia bianca
, Subirat
, Malvasia nera di Brindisi
, Malvaiser
, Blancarroga
, Cagazal
, Malvasia Istriana
, Malvasia Nera di Brindisi
, Malvasia Rosso
, Malvas?a
, Malvasia di Candia
, Malvazija
, Malvasia Puntinata
and Uva Greca
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| broader |
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|
| definition |
Malvasia (also known as Malvazia) is a group of wine grape varieties grown historically in the Mediterranean region, Balearic
islands, Canary Islands and the island of Madeira, but now grown in many of the winemaking regions of the world. In the past,
the names Malvasia, Malvazia, and Malmsey have been used interchangeably for Malvasia-based wines; however, in modern oenology,
"Malmsey" is now used almost exclusively for a sweet variety of Madeira wine made from the Malvasia grape. Grape varieties
in this family include Malvasia Bianca, Malvasia di Schierano, Malvasia Negra, Malvasia Nera, Malvasia Nera di Brindisi and
a number of other varieties. Malvasia wines are produced in Italy, Slovenia, Croatia, Corsica, the Iberian Peninsula, the
Canary Islands, the island of Madeira, California, Arizona, Australia and Brazil. These grapes are used to produce white (and
more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend
of grapes, such as in Vin Santo.
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Malvasia
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| 729 a Concept |
| altLabel |
Santa Cruz Mountains (AVA)
, Santa cruz mountain wines
, Santa Cruz Mountain AVA
and Santa Cruz Mountain Wineries
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| broader |
,
and
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| broaderTransitive |
| 1200 a Concept |
| broader |
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| broaderTransitive |
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| exactMatch |
|
| narrower |
| 79 a Concept |
| altLabel |
Leona Valley American Viticulture Area (AVA)
and Leona
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| broader |
and
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| broaderTransitive |
and
|
| definition |
Leona Valley AVA has been recognized as an American Viticulture Area (AVA) in southern California. On October 29, 2008 the
Alcohol and Tobacco Tax and Trade Bureau announced the publication of Treasury Decision, TTB-71 establishing the 13.4-square-mile
(35 km) Leona Valley American Viticulture Area in northeastern Los Angeles County, California.
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Leona Valley AVA
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| related |
| 328 a Concept |
| altLabel |
Napa Valley (wine)
, Napa valley wine
, Napa
, Napa County wineries
, Napa valley (wine)
, Napa Valley (AVA)
, Napa Valley (Wine)
, Napa Valley wine
, Napa (AVA)
, Napa (wine)
and Napa wine
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| broader |
| 70 a Concept |
| broader |
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| broaderTransitive |
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| exactMatch |
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| narrower |
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| 63 a Concept |
| broader |
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| broaderTransitive |
|
| definition |
The Antelop Valley of the California High Desert AVA is an American Viticultural Area north of Los Angeles. The AVA is near
the Sierra Pelona Valley AVA and the Leona Valley AVA.
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| page |
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Antelope Valley of the California High Desert AVA
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| related |
| 188 a Concept |
| altLabel |
American viticultural area
, American Viticulture Area
, List of AVA
, AVA (wine)
, List of AVAs
, American Viticultural Areas
, AVA
and AVA wine
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| broader |
and
|
| broaderTransitive |
and
|
| definition |
An American Viticultural Area is a designated wine grape-growing region in the United States distinguishable by geographic
features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB), United States Department of the Treasury.
The TTB defines AVAs at the request of wineries and other petitioners. There were 198 AVAs as of January, 2010. Prior to the
installation of the AVA system, wine appellations of origin in the United States were designated based on state or county
boundaries. All of these appellations were grandfathered into federal law and may appear on wine labels as designated places
of origin, but these appellations are distinct from AVAs. American Viticultural Areas range in size from the Ohio River Valley
AVA at 26,000 square miles (67,000 km) across four states, to the Cole Ranch AVA in Mendocino County, California, at only
62 acres (25 ha). The Augusta AVA near the town of Augusta, Missouri, was the first recognized AVA, gaining the status on
June 20, 1980. Unlike most European wine appellations of origin, an AVA specifies only a geographical location from which
at least 85% of the grapes used to make a wine must have been grown. AVAs are more similar to the Italian Indicazione Geografica
Tipica than other European appellation of origin systems. American Viticultural Area designations do not limit the type of
grapes grown, the method of vinification, or the crop yield. Some of those factors may, however, be used by the petitioner
to justify uniqueness of place when proposing a new AVA.
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,
and
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American Viticultural Area
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| related |
| 848 a Concept |
| altLabel |
Lake Erie (AVA)
and Lake Erie (disambiguation)
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| broader |
|
| broaderTransitive |
|
| definition |
The Lake Erie AVA is an American Viticultural Area that includes 2,236,800 acres (905,200 ha) of land on the south shore of
Lake Erie in the U.S. states of Ohio, New York, and Pennsylvania. Over 42,000 acres (17,000 ha) of the region are planted
in grapevines, predominantly in the Concord varietal. Grapes were first cultivated in the area in the early 19th century,
and many wineries survived Prohibition in the 20th century by legally selling grapes to home winemakers or illegally selling
wine to consumers in Canada. The wine industry in the Lake Erie region did not thrive after the repeal of Prohibition, however,
and by 1967 there were fewer than 20 commercial wineries in the area. Recently, Lake Erie wineries have begun planting and
vinifying Vitis vinifera varieties in an attempt to improve wine quality.
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|
| prefLabel |
Lake Erie AVA
|
| related |
| 797 a Concept |
| altLabel |
Grand River Valley
|
| broader |
|
| broaderTransitive |
|
| definition |
The Grand River Valley AVA is an American Viticultural Area located in portions of the Lake, Geauga, and Ashtabula counties
of northeastern Ohio. The wine appellation includes all the land that is contained within the larger, multi-state Lake Erie
AVA that is also within 2 miles (3.2 km) of the Grand River or 14 miles (22.5 km) of the shoreline of Lake Erie. Like the
Mosel, Bordeaux and the Sonoma/Russian River Valley, the gently rolling landscape of the Grand River Valley American Viticultural
Area (AVA) benefits from a climate moderated by the thermal effects of a large body of water, in this case, Lake Erie to the
north.
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|
| page |
|
| prefLabel |
Grand River Valley AVA
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| related |
,
| 364 a Concept |
| altLabel |
Appellations
, DOC (food)
, Appellation (wine)
, Controlled appellations
, Controlled appellation
, Appellation (disambiguation)
and Appelation
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| broader |
|
| broaderTransitive |
|
| definition |
An appellation is a legally defined and protected geographical indication used to identify where the grapes for a wine were
grown; other types of food often have appellations as well. Restrictions other than geographical boundaries, such as what
grapes may be grown, maximum grape yields, alcohol level, and other quality factors, may also apply before an appellation
name may legally appear on a wine bottle label. The rules that govern appellations are dependent on the country in which the
wine was produced.
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|
| page |
,
,
and
|
| prefLabel |
Appellation
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| related |
| 385 a Concept |
| altLabel |
Potter Valley (AVA)
and Potter
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| broader |
and
|
| broaderTransitive |
and
|
| definition |
The Potter Valley AVA is an American Viticultural Area located in northern Mendocino County, California centered around town
of Potter Valley. The appellation is found east of the Redwood Valley AVA and has an elevation of around 200 feet (61 m) higher
than surrounding areas. The influence of the nearby Eel River watershed has created conditions conducive to the production
of botrytized wines - especially Riesling, Sauvignon Blanc and Semillon.
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| exactMatch |
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| page |
|
| prefLabel |
Potter Valley AVA
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| related |
| 1180 a Concept |
| altLabel |
Mendocino wine
, Mendocino county (wine)
, Mendocino County (wine)
, Mendocino County AVA
and Mendocino
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| broader |
|
| broaderTransitive |
|
| definition |
The Mendocino County wine is an appellation that designates wine made from grapes grown mostly in Mendocino County, California.
The region is part of the larger North Coast AVA and one of California's largest and most climatically diverse wine growing
regions. Mendocino County is one of the northernmost commercial wine grape regions in the state with two distinct climate
zones separated by the Mendocino Range. Ten American Viticultural Areas have been designated within Mendocino County. Mendocino
is one of the leading wine growing regions for organically produced wine grapes. Nearly 25% of the acreage in Mendocino County
is grown organically. In 2004, the residents of the county voted to become the GMO-free county in the United States in an
initiative that was supported by many of the county's largest wineries. The county's widespread focus on organic viticulture
has inspired journalists to describe it as "California's organic wine Mecca".
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| page |
and
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| prefLabel |
Mendocino County wine
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| related |
| 547 a Concept |
| altLabel |
Vieilles vignes
, Vielles Vignes
, Alte Reben
, Vielle vigne
and Old vines
|
| definition |
Old vine is a term commonly used on wine labels to indicate that a wine is the product of grape vines that are notably old.
The practice of displaying it stems from the general belief that older vines, when properly handled, will give a better wine.
However, in France, the U.S. , and most countries, it has no legal or even generally agreed upon definition.
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| exactMatch |
|
| prefLabel |
Old vine
|
| related |
| 363 a Concept |
| altLabel |
White Zin
and White zinfandel
|
| broader |
|
| broaderTransitive |
|
| definition |
White Zinfandel, often abbreviated as White Zin, is an off-dry to sweet, pink-colored blush wine. White Zinfandel is made
from the Zinfandel wine grape, which would otherwise produce a bold and spicy red wine. As such, it is not a grape variety
but a method of processing Zinfandel grapes. As of February 2006, White Zinfandel accounted for 10% of all wine sold by volume,
making it the third most popular varietal in the United States, outselling Red Zinfandel 6:1 by volume.
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|
| page |
|
| prefLabel |
White Zinfandel
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| related |
| 77 a Concept |
| altLabel |
Varietal wines
, Varietal wine
, Single varietal
and Varietals
|
| definition |
"Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that
variety on the wine label. Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay
and Merlot. Wines that display the name of two or more varieties on their label, such as a Chardonnay-Viognier, are blends
and not varietal wines. The term is frequently misused in place of vine variety; the term variety refers to the vine or grape
while varietal refers to the wine produced by a variety. Similarly, the term varietal can be used to describe cider made from
a single variety of apple, tea made from a single variety and preparation, or to describe particular subspecies of coffee.
As vintners and consumers have become aware of the characteristics of individual varieties of wine grapes, wines have also
come to be identified by varietal names. The term's concept was nurtured in the US by Maynard Amerine at the University of
California, Davis after Prohibition seeking to encourage growers to choose optimal vine varieties, and later promoted by Frank
Schoonmaker in the 1950s and 1960s, ultimately becoming widespread during the California wine boom of the 1970s. Varietal
wines are commonly associated with New World wines in general, but there is also a long-standing tradition of varietal labelling
in Germany and other German-influenced wine regions including Austria, Alsace, and the Czech Republic.
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|
| prefLabel |
Varietal
|
| related |
| 91 a Concept |
| altLabel |
Viticultural
, Viticulteur
, Viniculture
, Viniculturist
, Winegrowing
, Viticultural (wine)
, Viticulturist
, Wine growing
, Viticulturalist
, Viticulturally
and Viticulture (wine)
|
| definition |
Viticulture is the science, production and study of grapes which deals with the series of events that occur in the vineyard.
When the grapes are used for winemaking, it is also known as viniculture. It is one branch of the science of horticulture.
While the native territory of Vitis vinifera, the common grape vine, is a band of area from Western Europe to the Persian
shores of the Caspian Sea, the vine has demonstrated high levels of adaptability and will sometimes mutate to accommodate
a new environment after its introduction. Because of this, viticulture can be found on every continent except Antarctica.
Duties of the viticulturist include: monitoring and controlling pests and diseases, fertilizing, irrigation, canopy management,
monitoring fruit development and characteristics, deciding when to harvest and vine pruning during the winter months. Viticulturists
are often intimately involved with winemakers, because vineyard management and the resulting grape characteristics provide
the basis from which winemaking can begin.
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| prefLabel |
Viticulture
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| related |
| 192 a Concept |
| altLabel |
Canopy vine
, Grapevine canopy
, Grapevine (wine)
, Canopy (viticulture)
, Canopy grape
, Curtain (vine)
, Canopy wine
, Canopy management
, Fruiting cane
, Canopy (grapevine)
, Vine canopy
, Canopy (wine)
, Canopy (vine)
, Canopy (vineyard)
, Canopy (Vitis)
and Canopy
|
| definition |
In viticulture, the canopy of a grapevine includes the parts of the vine visible aboveground - the trunk, cordon, stems, leaves,
flowers, and fruit. The canopy plays a key role in light energy capture via photosynthesis, water use as regulated by transpiration,
and microclimate of ripening grapes. Canopy management is an important aspect of viticulture due to its effect on grape yields,
quality, vigor, and the prevention of grape diseases. Various viticulture problems, such as uneven grape ripening, sunburn,
and frost damage, can be addressed by skillful canopy management. In addition to pruning and leaf trim, the canopy is often
trained on trellis systems to guide its growth and assist in access for ongoing management and harvest.
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Canopy (grape)
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| related |
| 1139 a Concept |
| altLabel |
Harvest season (wine)
, Harvest time (wine)
, Harvest wine
, Harvesting (wine)
, Harvest months
, Harvested grapes
, Harvest (disambiguation)
, Harvesting the grapes
, Harvesting of the grapes
, Harvested (wine)
and Harvests (wine)
|
| broader |
|
| broaderTransitive |
|
| definition |
The harvesting of wine grapes is one of the most crucial steps in the process of winemaking. The time of harvest is determined
primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision
to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat
of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining
the time of the harvest, winemakers and vineyard owners must also determine whether to utilize hand pickers or mechanical
harvesters. The harvest season typically falls between August & October in the Northern Hemisphere and February &
April in the Southern Hemisphere. With various climate conditions, grape varieties, and wine styles the harvesting of grapes
could happen in every month of the calendar year somewhere in the world. In the New World it is often referred to as the crush.
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Harvest (wine)
|
| related |
,
| 581 a Concept |
| altLabel |
Acidity in wine
, Grape acids
, Acids in the wine
, Tartaric acid (wine)
, Acids (wine)
, Acid wine
, Wine acid
, Acid (wine)
, Acids wine
, Malic acid (wine)
, Fruit acidity
, Acid in wine
, Acidity levels
, Grape's acidity
, Acidity wine
, Acidity of the wine
, Acidity levels (wine)
, Lactic acid (wine)
, Total acidity
, Acetic acid (wine)
, Wine acids
, Acidity (wine)
, Grape acid
, Acid levels (wine)
and Acids in the grapes
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| broader |
|
| broaderTransitive |
|
| definition |
The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both
grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of
yeasts during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as
the ?Titratable Acidity? or ?Total acidity?, which refers to the test that yields the total of all acids present, while strength
of acidity is measured according to pH with most wines having a pH between 2.9?3.9. Generally, the lower the pH, the higher
the acidity in the wine. However, there is no direct connection between total acidity and pH (it is possible to find wines
with a high pH for wine and high acidity). In wine tasting, the term ?acidity? refers to the fresh, tart and sour attributes
of the wine which is evaluated in relation to how well the acidity balances out the sweetness and bitter components of the
wine such as tannins. There are three primary acids found in wine grapes: tartaric, malic and citric. During the course of
winemaking and in the finished wines, acetic, butyric, lactic and succinic acid can play significant roles. Most of the acids
involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and
can contribute to the wine fault known as volatile acidity. Sometimes additional acids are used in winemaking such as ascorbic,
sorbic and sulfurous acids.
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|
| prefLabel |
Acids in wine
|
| related |
| 753 a Concept |
| altLabel |
Physiological ripeness
, Ripe and unripe bunches
, Grape ripeness
, Fully ripe grapes
, Ripening on the vine
, Very ripe fruit (wine)
, Fully ripe (wine)
, Underripe grapes
, Fully ripen (wine)
, Ripeness of the grapes
, Ripen late (wine)
, Ripeness levels (wine)
, Optimal ripeness (wine)
, Grape struggles to ripen
, Ripens late (wine)
, Over ripe (wine)
, Ripe grapes
, Ripened (wine)
, Late ripening
, Ripest vintages (wine)
, Ripening the grapes
, Ripens early (wine)
, Ripeness levels
, Ripens (wine)
, Physiologically ripe
, Over-ripened fruit (wine)
, Overripe on the vine
, Ripen grapes
, Ripening periods (wine)
, Berry ripening (wine)
, Ripeness of the grape
, Ripeness (wine)
, Ripening (wine)
, Very ripe (wine)
, Optimal ripeness of the grapes
, Under ripe (wine)
, Ripening month
, Ripeness wine
, Fruit ripeness (wine)
, Ripening of fruit (wine)
, Ripe wine
, Ripen late (vine)
, Unripe fruit (wine)
, Ripe
, Ripened grapes
, Unripe (wine)
, Greater ripeness (wine)
, Ripening early (wine)
, Ripen earlier (wine)
, Achieve ripeness (wine)
, Late-ripening (wine)
, Riper grapes
, Ripe fruit (wine)
, Ripening of the grapes
, Earlier ripening (wine)
, Ripening period (wine)
, Grape ripening
, Less ripe (wine)
, Under ripen grapes
, Ripe tannins
, Ripeness grapes
, Ripening (vine)
, Engustment
, Fruit ripeness
, Most ripe (wine)
, Ripen (wine)
, Riper berries (wine)
, Ripening period
, Ripest grapes
, Ripening grape
, Ripeness of grapes
, Ripening grapes
, Ripe (wine)
, Riper (wine)
, Early ripening (wine)
and Ripeness in wine
|
| broader |
|
| broaderTransitive |
|
| definition |
The term ripeness in viticulture can mean different things to different viticulturists and winemakers. At its broadest definition
it refers to the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. But
what exactly constitute ripeness will vary depending on what style of wine is being produced and what the winemaker and viticulturist
personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape
which will influence a wine's quality are essentially set so determining the optimal moment of ripeness may be considered
the most crucial decision in winemaking. There are several factors that contribute to the ripeness of the grape. As the grapes
go through veraison, sugars in the grapes will continue to rise as acid levels fall. The balance between sugar (as well as
the potential alcohol level) and acids is considered one of the most critical aspects of producing quality wine so both the
must weight and "total acidity", as well as the pH of the grapes, are evaluated to determine ripeness. Towards the end of
the 20th century, winemakers and viticulturists began focusing on the concept of achieving "physiological" ripeness in the
grapes-described as a more complete ripeness of tannins and other phenolic compounds in the grapes that contribute to the
color, flavor and aroma of wine.
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| prefLabel |
Ripeness in viticulture
|
| related |
| 170 a Concept |
| altLabel |
Vintages
, Vintage (disambiguation)
and Non-vintage
|
| definition |
Vintage, in wine-making, is the process of picking grapes and creating the finished product. A vintage wine is one made from
grapes that were all, or primarily, grown and harvested in a single specified year. In certain wines, it can denote quality,
as in Port wine, where Port houses make and declare vintage Port in their best years. From this tradition, a common, though
incorrect, usage applies the term to any wine that is perceived to be particularly old or of a particularly high quality.
Most countries allow a vintage wine to include a portion of wine that is not from the year denoted on the label. In Chile
and South Africa, the requirement is 75% same-year content for vintage-dated wine. In Australia, New Zealand, and the member
states of the European Union, the requirement is 85%. In the United States, the requirement is 85%, unless the wine is designated
with an AVA, (e.g. , Napa Valley), in which case it is 95%. Technically, the 85% rule in the United States applies equally
to imports, but there are obvious difficulties in enforcing the regulation. The opposite of a vintage wine is a nonvintage
wine (often seen on a wine list as NV), which is usually a blend from the produce of two or more years. This is a common practice
for winemakers seeking a consistent style of wine, year on year.
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| exactMatch |
|
| prefLabel |
Vintage
|
| related |
| 852 a Concept |
| altLabel |
Bollinger champagne
, Bollinger (disambiguation)
, Bollinger Vieilles Vignes Francaises
and Bollinger Vieilles Vignes Fran?aises
|
| broader |
|
| broaderTransitive |
|
| definition |
Bollinger is a Champagne house, a producer of sparkling wines from the Champagne region of France. They produce several labels
of Champagne under the Bollinger name, including the vintage Vieille Vignes Fran?aises, Grand Ann?e and R.D. as well as the
non-vintage Special Cuv?e. Founded in 1829 in A? by Hennequin de Villermont, Paul Renaudin and Jacques Bollinger the house
continues to be run by members of the Bollinger family. In Britain Bollinger Champagnes are affectionately known as "Bolly".
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|
| page |
and
|
| prefLabel |
Bollinger
|
| related |
,
| 326 a Concept |
| altLabel |
Maison Veuve Clicquot
, Veuve Cliquot
and Veuve Clicquot Ponsardin
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| broader |
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| broaderTransitive |
| 142 a Concept |
| broader |
|
| broaderTransitive |
|
| exactMatch |
|
| narrower |
,
| 67 a Concept |
| altLabel |
Laurent Perrier
|
| broader |
|
| broaderTransitive |
|
| definition |
Laurent-Perrier is a Champagne house founded in 1812 and is the main company of the Laurent-Perrier Group, whose other flagship
brands include the houses of Salon, De Castellane and Delamotte. Laurent-Perrier Group also acquired Chateau Malakoff as of
2004. With over 1,200 grape growers with supply contracts, Laurent-Perrier exports to more than 120 countries. Laurent-Perrier
rose to become one of the world's best selling champagne brands as of 2005, behind only Mo?t et Chandon and Veuve Clicquot
respectively.
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| page |
and
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| prefLabel |
Laurent-Perrier
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| related |
,
| 638 a Concept |
| altLabel |
Tours sur Marne
|
| broader |
| 455 a Concept |
| broader |
|
| broaderTransitive |
|
| exactMatch |
|
| narrower |
| 441 a Concept |
| altLabel |
Ay (ville)
, A? (ville)
, A?-Champagne
, Ay-Champagne
, Ay (Marne)
, A? Champagne
, A?, Marne
, A?
and Ay Champagne
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| broader |
|
| broaderTransitive |
|
| definition |
Ay is a commune in the Marne department in north-eastern France.
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| exactMatch |
|
| lat |
49.05609893798828
|
| long |
4.004000186920166
|
| page |
|
| prefLabel |
Ay, Marne
|
| related |
| 769 a Concept |
| altLabel |
Champagne Riots of 1911
, Champagne riots in France
, French Champagne Riots
and Champagne riots
|
| broader |
|
| broaderTransitive |
|
| definition |
The Champagne Riots of 1910 and 1911 resulted from a series of problems faced by grape growers in the Champagne area of France.
These included four years of disastrous crop losses, the infestation of the phylloxera louse (which destroyed 15,000 acres
of vineyards that year alone), low income and the belief that wine merchants were using grapes from outside the Champagne
region. The precipitating event may have been the announcement in 1908 by the French government that it would delimit by decree
the exact geographic area that would be granted economic advantage and protection by being awarded the Champagne appellation.
This early development of Appellation d'Origine Contr?l?e regulation benefitted the Marne and Aisne districts to the significant
exclusion of the Aube district which included the town of Troyes?the historic capital of the Champagne region.
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| exactMatch |
|
| page |
|
| prefLabel |
Champagne Riots
|
| related |
| 637 a Concept |
| altLabel |
Biodynamic grapes
, Vinyard
, Vinery
, Biodynamic vineyards
, Vineyard (disambiguation)
and Vineyards
|
| definition |
A vineyard is a plantation of grape-bearing vines, grown mainly for winemaking, but also raisins, table grapes and non-alcoholic
grape juice. The science, practice and study of vineyard production is known as viticulture. A vineyard is often characterised
by its terroir, a French term loosely translating as "a sense of place" that refers to the specific geographical and geological
characteristics of grapevine plantations, which may be imparted in the wine.
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| exactMatch |
|
| prefLabel |
Vineyard
|
| related |
| 1029 a Concept |
| altLabel |
?chezeaux AOC
, Echezeaux AOC
, ?ch?zeaux
, Echezeaux Grand cru
, Ech?zeaux
, ?chezeaux Grand cru
and Echezeaux
|
| broader |
|
| broaderTransitive |
|
| definition |
?chezeaux is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of
Burgundy, with Pinot Noir as the main grape variety. ?chezeaux is located within the commune of Flagey-Ech?zeaux, on a strip
of land between the territory of the communes Vosne-Roman?e, Vougeot and Chambolle-Musigny. ?chezeaux borders on the Clos
de Vougeot and its wall as well as Grands ?chezeaux in the east, on Chambolle-Musigny vineyards in the north, some Vosne-Roman?e
vineyards in the west and on the Vosne-Roman?e Premier Cru vineyard Les Suchots in the south. The AOC was created in 1937.
|
| exactMatch |
|
| lat |
47.1694450378418
|
| long |
4.951111316680908
|
| page |
|
| prefLabel |
?chezeaux
|
| related |
,
| 924 a Concept |
| altLabel |
Clos-de-Vougeot
, Clos de Vougeot Grand cru
, Clos Vougeot
, Clos de Vougeot AOC
, Vougeot Grand cru
, Clos de vougeot
, Clos vougeot
and Clos Vougeot Grand cru
|
| broader |
| 372 a Concept |
| broader |
|
| broaderTransitive |
|
| exactMatch |
|
| narrower |
,
,
,
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,
and
|
| narrowerTransitive |
| 39 a Concept |
| altLabel |
Les Gaudichots
, La Tache AOC
, Tache Grand cru
, La T?che (wine)
, La Tache Grand cru
and La T?che Grand cru
|
| broader |
|
| broaderTransitive |
|
| definition |
La T?che is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of
Burgundy, with Pinot Noir as the main grape variety. It is situated within the commune of Vosne-Roman?e and is a monopole
of the winery Domaine de la Roman?e-Conti. La T?che borders on La Grande Rue in the north, and mostly on Vosne-Roman?e Premier
Cru vineyards in the east, south and west. The AOC was created in 1936.
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| exactMatch |
|
| page |
|
| prefLabel |
La T?che AOC
|
| related |
| 99 a Concept |
| altLabel |
Appellation d'Origine Controll?e
, Appellation contr?l?e
, Appellation d?Origin Control?e
, Appellation d?Origine Contr?l?e
, AOC wines
, Appellation d'Origine Control?e
, Appellation d'Origin Controlee
, Appellation Controlee
, Appellations d'origine contr?l?e
, Appelation d'Origine Contr?l?e
, Appellation controlee
, Appellation (disambiguation)
, Appellation d'origine controlee
, AOC (wine)
, Appellation d'Origine Contr?l?e
, Appelation d'Origine Control?e
, Appellation Control?e
, Appellation control?e
and Appellation d?origine contr?l?e
|
| broader |
and
|
| broaderTransitive |
and
|
| definition |
Appellation d?origine contr?l?e (AOC), which translates as "controlled designation of origin", is the French certification
granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under
the auspices of the government bureau Institut National des Appellations d'Origine (INAO). It is based on the concept of terroir.
|
| exactMatch |
|
| page |
,
,
and
|
| prefLabel |
Appellation d'origine contr?l?e
|
| related |
| 1128 a Concept |
| altLabel |
Chablis (wine)
, Valmur
, Chablis Grand Cru
, Bougros
, Petit Chablis AOC
, Vaudesir
, Chablis Grand Cru AOC
, Vaud?sir
, Grenouilles
, Chablis Premier Cru AOC
, Chablis aoc
, Les Clos
, Chablis Premier Cru
, Chablis (vin)
, Preuses
, Chablis grand cru
, Petit Chablis
, Les Preuses
, Chablis premier cru
and Chablis AOC
|
| broader |
|
| broaderTransitive |
|
| definition |
The Chablis region is the northernmost wine district of the Burgundy region in France. The grapevines around the town of Chablis
are almost all Chardonnay, making a dry white wine renowned for the purity of its aroma and taste. The northern location along
the 48th parallel north places Chablis at the northern extremes of viable viticulture. The cool climate of this region produces
wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates, The wines often have a "flinty"
note, sometimes described as "go?t de pierre ? fusil", and sometimes as "steely". In comparison to the white wines from the
rest of Burgundy, Chablis has on average much less influence of oak. Most basic Chablis is completely unoaked, and vinified
in stainless steel tanks. The amount of barrel maturation, if any, is a stylistic choice which varies widely among Chablis
producers. Many Grand Cru and Premier Cru wines receive some maturation in oak barrels, but typically the time in barrel and
the proportion of new barrels is much smaller than for white wines of C?te de Beaune.
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| exactMatch |
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| page |
,
,
and
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| prefLabel |
Chablis wine
|
| related |
| 332 a Concept |
| altLabel |
Barsac AOC
, Sauterne wine
, Sauternes wine
, Sauternes AOC
and Sauternes
|
| broader |
and
|
| broaderTransitive |
and
|
| definition |
Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from S?millon,
Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the
grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Due to its climate, Sauternes
is one of the few wine regions where infection with noble rot is a frequent occurrence. Even so, production is a hit-or-miss
proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the Premier Cru Sup?rieur
estate Ch?teau d'Yquem, can be very expensive, due largely to the very high cost of production. Barsac lies within Sauternes,
and is entitled to use either name. Somewhat similar but less expensive and typically less-distinguished wines are produced
in the neighboring regions of Monbazillac, C?rons, Loupiac and Cadillac. In the United States, there is a semi-generic label
for sweet white dessert wines known as sauterne without the "s" at the end and uncapitalized.
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| exactMatch |
|
| page |
|
| prefLabel |
Sauternes (wine)
|
| related |
| 368 a Concept |
| altLabel |
Claret (disambiguation)
and Blood (Phrase)
|
| definition |
Claret is a name primarily used in British English for red wine from the Bordeaux region of France.
|
| exactMatch |
|
| prefLabel |
Claret
|
| related |
| 883 a Concept |
| altLabel |
Wine regions of Bordeaux
, Wine regions of bordeaux
, Bordeaux (disambiguation)
, Bordeaux wine region
, Margaux AOC
and Wine region of Bordeaux
|
| broader |
|
| broaderTransitive |
|
| definition |
The wine regions of Bordeaux are the area around the city of Bordeaux within the Gironde department of Aquitaine. The region
is naturally divided by the Gironde River into a Left Bank area which includes the M?doc and the subregions of St-Est?phe,
Pauillac, St. -Julien, and Margaux and a Right Bank area which includes the subregions of Saint-?milion, Pomerol, Bourg and
Blaye. Additional wine regions include the area of Graves which is south east of the M?doc and includes the sub regions of
Pessac-L?ognan, Sauternes and Barsac. Across from the Graves, on the Right Bank, is the Entre-Deux-Mers area between the Garonne
and Dordogne rivers. All of these regions have their own appellation and Appellation d'origine contr?l?e laws which dictate
the composition of their vineyards, time of harvest and appropriate yields as well as various winemaking techniques. Bordeaux
wine labels will include the region on the front if all the grapes have been harvested in a specific regions. Estates in Bordeaux
are often classified according to the reputed quality of the producer. On the Left Bank, the Bordeaux Wine Official Classification
of 1855 is the starting point for classification and includes most of the Left Bank estates as well as Sauternes and Ch?teau
Haut-Brion of Graves. Estates who were not classified in that listing may be classified under the Cru Bourgeois label. In
1953, the rest of the Graves was classified. In 1954, a separate classification of Saint-?milion wine was set up for this
Right Bank region. While wine making styles vary, a general rule of thumb is that the Left Bank is predominately Cabernet
Sauvignon based with the Right Bank more Merlot based. The Graves area produced both red wine and white wine from the Sauvignon
blanc and S?millon grapes. The area of Sauternes and Barsac are more known for the botrytized dessert wines.
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| exactMatch |
|
| page |
|
| prefLabel |
Bordeaux wine regions
|
| related |
| 179 a Concept |
| altLabel |
Medoc AOC
, Medoc wine
and Medoc (wine)
|
| broader |
|
| broaderTransitive |
| 647 a Concept |
| broader |
|
| broaderTransitive |
|
| exactMatch |
|
| narrower |
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
and
|
| narrowerTransitive |
| 829 a Concept |
| altLabel |
Haut M?doc
, Haut-Medoc (wine)
, AOC Haut-M?doc
, Haut Medoc wine
, Haut-Medoc wine
, Haut medoc
, Haut Medoc (wine)
, Haut-M?doc
, Haut-M?doc (AOC)
, Haut Medoc
, Haut-Medoc
, Haut-Medoc AOC
, AOC Haut-Medoc
, Haut-medoc
and Haut Medoc AOC
|
| broader |
|
| broaderTransitive |
|
| definition |
Haut-M?doc is an Appellation d'Origine Contr?l?e (AOC) for wine in the Bordeaux wine region of southwestern France, on the
Left Bank of the Gironde estuary. Covering a large part of the viticultural strip of land along the M?doc peninsula, the zone
covers approximately 60 kilometres (37 mi) of its length. As defined by the original Institut National des Appellations d'Origine
(INAO) decree of November 14, 1936, its southern edge borders the city of Bordeaux and the M?doc AOC to the north, encompassing
fifteen communes exclusive to the appellation, while at the same time it enclaves six appellations made up of nine communes
that are technically wine-making communes of Haut-M?doc. Similarly, Haut-M?doc is a sub-appellation of the M?doc AOC. Of Haut-M?doc's
fifteen wine-producing communes, eight are located along the waterfront of Garonne and Gironde: Blanquefort, Parempuyre, Ludon,
Macau, Arcins, Lamarque, Cussac and Saint-Seurin-de-Cadourne. Seven communes lie inland: Le Taillan, Le Pian-M?doc, Avensan,
Saint-Laurent-M?doc. Saint-Sauveur, Cissac and Vertheuil. Few of the estates falling within the generic Haut-M?doc appellation
were included in the Bordeaux Wine Official Classification of 1855 (as all but six of the 61 are located within the AOCs Margaux,
Saint-Julien, Pauillac and Saint-Est?phe), but several were included in the classification Cru Bourgeois.
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| exactMatch |
|
| page |
|
| prefLabel |
Haut-M?doc AOC
|
| related |
| 950 a Concept |
| altLabel |
Cru bourgeois
|
| definition |
The Cru Bourgeois classification lists some of the high quality wines from the Left Bank Bordeaux wine regions that were not
included in the 1855 Classification of Classed Growths, or Grands Crus Class?s. As the classification of Classed Growths had
only one change since 1856, it came to be widely regarded as outdated, and many wine writers agree that there is considerable
overlap in quality between the Classed Growths and the Cru Bourgeois. The first Cru Bourgeois list was drawn up by the Bordeaux
Chamber of Commerce and Chamber of Agriculture in 1932, selecting 444 estates for the classification. A substantial revision
of the classification, dividing it into three tiers, was initiated in 2000 and finalised in 2003. Following several legal
turns, the 2003 Cru Bourgeois classification was annulled by the French government in 2007, resulting in a ban of all use
of the term. In 2010, a significantly modified version of the Cru Bourgeois was reintroduced, consisting only of a single
tier, and applied to the 2008 vintage.
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| exactMatch |
|
| prefLabel |
Cru Bourgeois
|
| related |
| 414 a Concept |
| altLabel |
Roederer
, LouisRoederer
and Champagne Louis Roederer
|
| broader |
|
| broaderTransitive |
|
| definition |
Louis Roederer is a producer of champagne based in Reims, France. Founded in 1776, it was inherited and renamed by Louis Roederer
in 1833, and is noted as the producer of the luxury champagne Cristal.
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| exactMatch |
|
| page |
and
|
| prefLabel |
Louis Roederer
|
| related |
| 389 a Concept |
| altLabel |
List of champagne producers
, List of Champagne Houses
, List of Champagne producers
, Maison de champagne
, Champagne producers
, Champagne houses
, Producer (champagne)
and Champagne house
|
| broader |
|
| broaderTransitive |
|
| definition |
The listing below comprises some of the more prominent houses of Champagne. Most of the major houses are members of the organisation
Union de Maisons de Champagne (UMC), and are sometimes referred to as Grandes Marques. Members of the Union de Maisons de
Champagne: Other major houses or brands, not members of UMC:
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| exactMatch |
|
| page |
|
| prefLabel |
List of Champagne houses
|
| related |
| 1093 a Concept |
| broader |
|
| broaderTransitive |
|
| definition |
Chouilly is a commune in the Marne department in north-eastern France.
|
| exactMatch |
|
| lat |
49.0261116027832
|
| long |
4.014444351196289
|
| page |
|
| prefLabel |
Chouilly
|
| related |
| 559 a Concept |
| altLabel |
Jacquesson & Fils
, Jacquesson et Fils
, Champagne Jacquesson
, Jaquesson
, Jacqueson
, Juglar (wine)
, Champagne jacquesson
and Jaqueson
|
| broader |
|
| broaderTransitive |
|
| definition |
Jacquesson & Fils is a Champagne producer based in the Dizy region of Champagne. The house was founded in Ch?lons-sur-Marne
in 1798 by Memmie Jacquesson. The house makes the claim it is the oldest independent Champagne house. The fame of the house
grew following the rumour that it was a favourite of Napoleon, who bestowed upon the house a gold medal for its fine cellars.
The Champagne house Juglar was absorbed into Jacquesson in 1829. By 1867 annual sales of Jacquesson bottles had reached 1,000,000,
but a period of decline followed the death of Adolphe Jacquesson, when the descendants ceased to continue the family business,
and ownership changed hands over several decades, until in 1974 when it was bought by Jean Chiquet. Today it is directed with
brothers Jean-Herv? and Laurent Chiquet. Methods have changed to be organic, fermentation in oak is increased, new vineyards
are bought in, but production still is limited to app. 350.000 bottles/year. "Le Classement" (Les Meilleurs Vin de France)
awarded the house three stars (*** out of 3) in its 2010 edition Jacquesson vineyards are located in the Grand Cru villages
of A?, Avize and Oiry and in the Premier Cru villages of Dizy, Hautvillers and Mareuil-sur-A?, with approximately 15% of the
fruit sourced from growers in these villages as well as the Grand Cru village of Chouilly and the Premier Cru village Cumi?res.
The main wine is a numbered cuv?e, for example Cuv?e 733, which is a blend of 2005 vintage with 30-40% older reserve wines.
Other wines are vintages, the best known from Avize Grand Cru and single vineyard wines from Ay, Dizy and Avize. All wines
are characterized by elegance and minerality, due to an extremely low dosage (usually 2-5 grams per liter). On backlabel are
indicated number of bottles produced, month of disgorging and dosage.
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| exactMatch |
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and
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| prefLabel |
Jacquesson
|
| related |
,
,
,
| 1213 a Concept |
| broader |
|
| broaderTransitive |
|
| definition |
Avize is a commune in the Marne department in north-eastern France.
|
| exactMatch |
|
| lat |
48.97222137451172
|
| long |
4.01027774810791
|
| page |
|
| prefLabel |
Avize
|
| related |
| 85 a Concept |
| altLabel |
Thienot
|
| broader |
|
| broaderTransitive |
|
| definition |
Champagne Thi?not is a Champagne house founded in 1985 and based in Taissy, near from Reims. It is part of the Alain Thi?not
Group, owner of different brands such as Canard-Duch?ne, Joseph Perrier and Marie Stuart.
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| exactMatch |
|
| page |
and
|
| prefLabel |
Thi?not
|
| related |
,
| 1179 a Concept |
| altLabel |
Canard-Duchene
, Duch?ne
and Canard Duchene
|
| broader |
|
| broaderTransitive |
|
| definition |
Canard-Duch?ne is a Champagne house founded in 1868 by Victor Canard and L?onie Duch?ne. It is based in Ludes between Reims
and Epernay. From 1978 to 2003, the house was under the ownership of LVMH. It is now part of the Alain Thienot Group, owner
of its own label Champagne Thi?not plus Joseph Perrier and Marie Stuart. The house is managed by Jean-Louis Malard (managing
director).
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| exactMatch |
|
| page |
and
|
| prefLabel |
Canard-Duch?ne
|
| related |
| 122 a Concept |
| altLabel |
Champagne wine
, French Champagne
, Methode Champagnoise
, Brut champagne
, Champagne Classic
, Champagnes (wine)
, Giggle water
, Champagne
, Champagne Blues
and Champagne (beverage)
|
| broader |
,
and
|
| broaderTransitive |
,
and
|
| definition |
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
It is produced exclusively within the Champagne region of France, from which it takes its name. The primary grapes used in
the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier. Champagne appellation law only allows grapes grown
according to appellation rules in specifically designated plots within the appellation to be used in the production of Champagne.
Through international treaty, national law or quality-control/consumer protection related local regulations, most countries
limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined
in the European Union by Protected Designation of Origin (PDO) status. Other countries, such as the United States, have recognized
the exclusive nature of this name, yet maintain a legal structure that allows certain domestic producers of sparkling wine
to continue to use the term "champagne" under limited circumstances. The majority of US-produced sparkling wines do not use
the term "champagne" on their labels and some states, such as Oregon, ban producers in their states from using the term as
it can be confusing to consumers. Champagne first gained world renown because of its association with the anointment of French
kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with
luxury and power in the 17th, 18th and 19th century. The leading manufacturers devoted considerable energy to creating a history
and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they
sought to associate Champagne with high luxury, festivities, and rites of passage. Their efforts coincided with the emergence
of a middle class that was looking for ways to spend its money on symbols of upward mobility.
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| exactMatch |
|
| page |
,
,
and
|
| prefLabel |
Champagne (wine)
|
| related |
| 834 a Concept |
| altLabel |
Second fermentation (wine)
|
| broader |
|
| broaderTransitive |
|
| definition |
Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in
a different vessel than what was used when the fermentation process first started. An example of this would be starting fermentation
in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a separate, second fermentation,
this is most often one single fermentation period that is conducted in multiple vessels. However, the term does also apply
to procedures that could be described as a second and distinct fermentation period.
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| exactMatch |
|
| page |
|
| prefLabel |
Secondary fermentation (wine)
|
| related |
,
| 93 a Concept |
| altLabel |
Grape must
, Must (disambiguation)
and Mustum
|
| broader |
|
| broaderTransitive |
|
| definition |
Must (from the Latin vinum mustum, ?young wine?) is freshly pressed fruit juice that contains the skins, seeds, and stems
of the fruit. The solid portion of the must is called pomace; it typically makes up 7%?23% of the total weight of the must.
Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also
used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must
is thick with particulate matter, opaque, and comes in various shades of brown and/or purple.
|
| exactMatch |
|
| page |
,
,
and
|
| prefLabel |
Must
|
| related |
| 204 a Concept |
| altLabel |
Tokaj (disambiguation)
, Tokay wine
, Tokaji Aszu
, Tokayi
, Aszu
, Asz?
, Tokaji (wine)
and Tokay (wine)
|
| broader |
| 687 a Concept |
| exactMatch |
|
| narrower |
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,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
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Indicazione Geografica Tipica
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Indicazione geografica tipica is the second of four classifications of wine recognized by the government of Italy. Created
to recognize the unusually high quality of the class of wines known as Super Tuscans, IGT wines are labeled with the locality
of their creation, but do not meet the requirements of the stricter DOC or DOCG designations, which are generally intended
to protect traditional wine formulations such as Chianti or Barolo. It is considered broadly equivalent to the French vin
de pays designation, and in the Valle d?Aosta Vin de pays may appear on the label in place of Indicazione geografica tipica.
Similarly, in the province of South Tyrol, the term Landwein may be used as a synonym.
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Indicazione geografica tipica
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Le Difese
, Sassicaia
and Guidalberto
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Tenuta San Guido is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of "Super Tuscan" wine. Its
wine Sassicaia is considered one of Italy's leading Bordeaux-style red wines. The estate also produces a second wine, Guidalberto,
and the third wine Le Difese. Sassicaia is member of the Primum Familiae Vini.
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Tenuta San Guido
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Le Volte
, Le Serre Nuove
, Ornellaia
, Tenuta dell'Ornellaia
and Masseto
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| definition |
Tenuta Dell'Ornellaia is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of "Super Tuscan" wine.
Ornellaia is considered one of Italy's leading Bordeaux-style red wines. The estate also produces a second wine, Le Serre
Nuove, the blend Le Volte, the Merlot varietal labeled wine Masseto, in addition to estate production of grappa and olive
oil.
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DOC Bolgheri
, Bolgheri DOC
and Bolgheri (wine)
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| definition |
Bolgheri is located in the comune of Castagneto Carducci, a few kilometers north-west of the capital and lies in the Province
of Livorno, on the foothills of the Colline Metallifere, south of Montescudaio.
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Bolgheri
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Denominazione di Origine Controllata e Garantita
, Kontrollierte Ursprungsbezeichnung
, DOC appellation
, DOC wine region
, Denominazione di Origine Protetta
, Italian DOC wine
, Kontrollierte und garantierte Ursprungsbezeichnung
, Denominazioni di origine controllata
, DOC
, DOCG
, Denominazione di origine controllata e Garantita
, Denominazione di Origine Controllata
, Denomination of controlled origin
, Italian wine DOC
, DOC wine
, Italian DOC wines
, Denominazione di origine controllata e garantita
, DOC (Italy)
, Denominazione di Origine
and DOC wines
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| definition |
Denominazione di origine controllata ("Controlled designation of origin") is an quality assurance label for food products,
especially wines and various formaggi (Denominazione di Origine Protetta). It is modelled after the French AOC. It was instituted
in 1963 and overhauled in 1992 for compliance with the equivalent EU law on Protected Designation of Origin, which came into
effect that year. There are three levels of labels: DO ? Denominazione di Origine (designation of origin, seldom used) DOC
? Denominazione di Origine Controllata (controlled designation of origin) DOCG ? Denominazione di Origine Controllata e Garantita
(controlled designation of origin guaranteed) All three require that a food product be produced within the specified region
using defined methods and that it satisfy a defined quality standard. The need for a DOCG identification arose when the DOC
designation was, in the view of many Italian food industries, given too liberally to different products. A new, more restrictive
identification was then created, as similar as possible to the previous one so that buyers could still recognize it, but qualitatively
different. A notable difference for wines is that DOCG labelled wines are analysed and tasted by government–licensed
personnel before being bottled. To prevent later manipulation, DOCG wine bottles then are sealed with a numbered governmental
seal across the cap or cork. Italian legislation additionally regulates the use of the following qualifying terms for wines:
classico (classic): is reserved for wines produced in the region where a particular type of wine has been produced "traditionally".
For the Chianti Classico, this "traditional region" is defined by a decree from July 10, 1932. riserva (reserve): may be used
only for wines that have been aged at least two years longer than normal for a particular type of wine. Wines labelled DOC
or DOCG may only be sold in bottles holding 5 litres or less. For wines produced in Bolzano, where German is an official language,
DOC may alternatively be written as Kontrollierte Ursprungsbezeichnung and DOCG may be written as Kontrollierte und garantierte
Ursprungsbezeichnung.
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